Best Chicken Drumsticks Recipe (Crispy & Juicy Every Time)
These crispy baked chicken drumsticks deliver golden, crunchy skin with juicy meat every time. I wasted $95 and four months learning the 425°F wire rack trick — now it's foolproof. The crispy exterior gives way to tender, perfectly cooked chicken that tastes like real family dinners, not the rubbery disaster or raw-in-the-middle incident that sent my parents running for pizza.
Print Pin Servings: 5 drumsticks
Calories: 280kcal
Cost: $9.50
Equipment
- 1 Large baking sheet To hold wire rack for baking drumsticks
- 1 Wire cooling rack ESSENTIAL for crispy skin - elevates drumsticks for air circulation
- 1 Instant-read meat thermometer CRITICAL for checking 165°F doneness - non-negotiable for food safety
- 1 Large mixing bowl For tossing drumsticks with oil and seasonings
- 1 paper towels Essential for drying drumsticks before seasoning
- 1 Aluminum foil For lining baking sheet for easy cleanup
Ingredients
- 8-10 chicken drumsticks about 2.5-3 pounds total
- 3 tablespoons olive oil
- 2 teaspoons paprika sweet or smoked
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon dried oregano or thyme
- Optional Finishing Touches:
- 2 tablespoons fresh parsley chopped for garnish
- 1 lemon cut into wedges for serving
- Cooking spray for wire rack
- 2 tablespoons brown sugar
- 1 tablespoon BBQ seasoning blend
- ½ cup BBQ sauce for brushing during last 10 minutes
- 3 tablespoons honey
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons lemon zest
- 2 teaspoons cracked black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried rosemary
Instructions
- Pat chicken drumsticks completely dry with paper towels. Place in a large bowl, drizzle with olive oil, and toss to coat. Mix all seasonings together, then rub generously onto drumsticks. Let sit 20 minutes at room temperature.
- Preheat oven to 425°F. Line baking sheet with foil, place wire rack on top, and spray with cooking spray. Arrange seasoned drumsticks on wire rack in single layer with space between each piece.
- Bake at 425°F for 35-40 minutes without opening oven door. Check internal temperature with meat thermometer - must reach 165°F in thickest part near bone.
- Optional: Broil 2-3 minutes for extra crispy skin. Remove from oven, let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Notes
The real magic is in the wire rack and 425°F high heat this creates golden, crispy skin while keeping meat juicy inside. Don't skip the wire rack or you'll get soggy bottoms. Use a meat thermometer every time - it's the difference between perfectly cooked chicken at 165°F and the raw chicken disaster I served my parents. This lesson cost me $95 and one mortifying Sunday dinner that ended with emergency pizza. The crispy skin with juicy meat is exactly what you've been trying to achieve.
Nutrition
Serving: 1drumsticks | Calories: 280kcal | Carbohydrates: 2g | Protein: 30g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 115mg | Sodium: 580mg | Potassium: 320mg | Vitamin A: 280IU | Calcium: 25mg | Iron: 1.2mg